Vegan Vanilla Semolina Cake Recipes

Vegan Vanilla Semolina Cake Recipes

Vegan Vanilla Semolina Cake Recipes: Hello, sweet tooth! Today I have an easy recipe for a cake that works without baking. The raw cake base made of nuts and the creamy semolina vanilla filling is quickly mixed. In addition to a blender, you just need a little patience to get the cake filling in the fridge for a few hours.

Vegan Semolina Cake:

For the ground:

150g cashew kernels.
100g raisins.

For the filling:
  • 400 ml of vegetable milk (e.g almond or rice)
  • 110 g soft wheat semolina
  • 2 heaped EL (tube) sugar (alternatively: other sweeteners of your choice, e.g agave syrup, maple syrup or stevia)
  • 150 g soy yogurt vanilla
  • Optional: some vanilla pulp
  • Optional: 2-3 tablespoons coconut or coconut oil or 1-2 teaspoon ground psyllium husks, if a slightly firmer consistency is desired (for orientation: the filling in the pictures is without these two ingredients)

About 80 g bittersweet chocolate
fresh raspberries (or other berries)

Put the semolina with the vegetable milk and the sugar in a saucepan. Stir under stirring. Simmer (and stir) until the semolina is thickened. Let cool down. Then add the remaining ingredients for the filling and process with a blender or blender to a uniform mass.

Mix the raisins and cashews. For this use a blender, most blenders have not enough power for it. Pour the mixture into a baking pan (best with baking paper, so that the bottom does not stick to the mold later) and shape / press the bottom of the cake. Distribute the filling on the floor. Place the cake in the fridge (at least) overnight to make the filling firm.

The next day, carefully remove the cake from the mold. Melt the couverture in a water bath and cover it with the cake. Garnish with fresh berries.

Vegan Vanilla Semolina Cake Recipes Vegan Vanilla Semolina Cake Recipes Reviewed by Hunt duniya on October 10, 2018 Rating: 5

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